Today is National Trail Mix Day, which is awesome because it’s nearly impossible to mess up Trail Mix! Summer is nearing an end, but there is still plenty of time to get out there and enjoy nature and hit the trails with your favorite mix! Trail Mix is perfect for a boost of energy, and keeps you energized for the long haul. Bonus – it’s delicious! We’ve got a couple of great recipes for you, but don’t be afraid to get creative within our YouScoop bulk section. Of course, if you want animal crackers in your Trail Mix, who are we to stop you!?
Paleo Trail Mix
1 Cup Whole Almonds
½ Cup Whole Cashews
½ Cup Raw Pumpkin Seeds
½ Cup Raisins
½ Cup Dried Currants
½ Cup Dried Blueberries
½ Cup Coconut Flakes
Preheat the oven to 350 degrees. Toast the nuts for 10 minutes until golden brown. Let the nuts cool and then combine all ingredients. Store in an air tight container.
Back To School Trail Mix
1 Cup Granola
1 Cup Crispy Rice Cereal
½ Cup Pecan Halves
½ Cup Banana Chips
¼ Cup Raisins
Handful of Diced Dried Fruit
Chocolate Chips (if it needs some sweetening)
Combine all ingredients and store in an air tight container. Seriously. That’s it.
Now, go take a hike!
Back to School With Taste
We’re hooking you up with Back to School Tips, Recipes, and Tastefest Events!
Don’t miss our Back to School Tastefests coming up in Old Town and West Bloomfield! Check out these kid-friendly recipes, compliments of our Executive Chef, Randy Weed:
Baked Sweet Potato Tots
Makes 24 tots
1 lb sweet potatoes
1/4 cup Bobs brown rice flour
1 tsp kosher salt
2 eggs beaten
2 cups Panko bread Crumbs
Safflower oil in a spritzer, or pan release spray
- Boil a large pot of water & preheat oven to 375.
- Add the potatoes to the water and boil for 20 minutes.
- Remove from the water and allow to cool.
- Once cool enough to handle, peel the potatoes.
- Shred the peeled potatoes with a box grater.
- Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
- Roll and squish the potatoes into tot shapes.
- Place tot in egg wash, then bread crumbs, shaking off excess, then
- Place them on a greased baking sheet and into a 375° oven for 30 minutes.
Serve immediately, a good dipping sauce can be made with non- fat yogurt, pinch of cinnamon, pinch of ground coriander, teaspoon of honey, and a little fresh lime juice.
Organic Mango, Banana, & Strawberry “K-Bobs”
Makes 8 “k-Bobs”
2 ea. Organic Banana, peeled, cut into 1 inch sections
1 ea. Organic mango, ripe, peeled, pit removed, cut in to 1 inch cubes
16 Organic strawberries, washed, stem removed
8 each 5” bamboo skewers
2 Tbsp. clover Honey
1 Tbsp. fresh squeezed lemon juice (1/2 a lemon)
Include other fruit varieties as desired. Always make sure the fruit is washed before starting any preparation. Place all the cut fruit in a large bowl with honey and lemon juice. Lightly toss to get all the pieces of fruit coated. Build fruit on skewers and arrange on platter and serve immediately, drizzle juice over “k-bobs,” can be kept under refrigeration for a few hours.
Turkey Quinoa Meat balls with Citrus BBQ sauce
Makes 24 meat balls
1 lbs. Ground Turkey
1/2 cups. Cooked Quinoa
1 tbsp. Minced garlic
1 tbsp. Soy sauce
Pinch Dried Oregano
Pinch Dried Thyme
½ cup Bob’s brown rice flour
Mix together all ingredients until well combined. Refrigerate for one hour. Form mix into balls. (Trick: rub a little oil in your hands before forming balls to get a smooth sphere shape). If the mix is to loose, add a little more rice flour to stabilize. Place balls on parchment lined sheet pan and bake in 350 degree oven, turn them every few minutes, they will take about 15 minutes to cook.
2 cups of your favorite BBQ sauce (I prefer all natural–avoid high fructose corn syrup.)
2 tbsp. Orange Juice
1 tbsp. lime juice
1 tbsp toasted sesame seeds
Mix all the ingredients together and coat the hot meatballs, serve immediately.
Learn. Drink. Repeat.
Let’s talk about Imperial IPA, also referred to as Double IPA. The term Imperial comes from the strong stout brewed in England for the Russian Imperial Court of the late 1700s. Expect a robust, malty, alcoholic flavor with a hop profile that has potential to be very aggressive. Perfect for hopheads, or anyone who generally appreciates a big, strong glass of beer.
Check out the Beer Style of the Month display in Plum Market Ann Arbor in the corner of the beverage department:
OMG, Have you tried Jeni’s Splendid Ice Cream?!
Friday July 19th 2013, 6:04 pm
Filed under: Grocery
Well, if you haven’t, you’ve been missing out…
*Attention Ice Cream Connoisseurs: Jeni’s flavors are seasonal, and are not all available at each of our locations. Call ahead if you are looking for a specific variety.
Grown in Michigan
Tuesday July 09th 2013, 6:29 pm
Filed under: Produce
We have Michigan green beans from Sunny Brooke Farms in Berrien Springs. Sunny Brooke Farms grow crisp and delicious green beans and are one of the many farms in Michigan that grow green beans and they want to be able to provide the most fresh green beans right from their farm to your table.
We also have Michigan cherries from Leo Dietrich and Sons. Leo Dietrich and Sons has been serving Michigan for more than 150 years and now works with more than 500 acres of land along the west coast of Lake Michigan. The farm was established in 1853 and has always been a family-owned and operated business. Starting with an 80-acre plot and a one-family farm, Dietrich & Sons has grown and spread their harvest statewide.
Vosges Caramel Toffee Chocolate Chunk Brownie Mix
Do you prefer fudgy brownies or cake-like brownies? This Caramel Toffee Brownie Mix seeks to unite the great brownie divide by arriving at the perfect in-between. 62% cacao dark chocolate chunks, just the right amount of French sea salt and all natural ingredients set these brownies apart from the rest. Caramel Toffee is added at the last step in the baking process and melts into the dark chocolate brownie, adding a unique Vosges Haut-Chocolat touch.
Each box yields 16 (2″ square) brownies.
Includes: Recipe, brownie mix with dark chocolate chunks, toffee & sugar
You will need: Eggs, butter & vanilla extract
Happy National Martini Day!
For a lover of Mixology, the Martini still has a few variations to make it ‘fun’ but what we are really talking about here is a combination of good gin and good vermouth, stirred with ice and strained into a chilled cocktail glass. There are a slew of drinks that have nothing to do with these ingredients, but share a common glass, as well as the suffix ‘tini’ – and they can be a lot of fun, but today, let’s talk about the Martini that has been giving stage actors something to hold for over a hundred years.
Gin is a clear spirit which derives its main flavoring from juniper berries, along with a shopping list of various botanicals, roots, and citrus. A young person, first embarking on the adventure of developing a palate for spirits, often has an unpleasant impression of gin that leaves a prolonged disregard for the category as a whole. This initial taste usually occurs when raiding the liquor cabinet of the absent parents of a friend – and usually ends poorly. Let’s try to forget about that experience, and give gin another chance with the cocktail that elevates the spirit.
Vermouth is an aromatized, fortified wine that has been flavored with spices, botanicals, and citrus. Originally a medicinal libation, vermouth acts as good stock when cooking – it balances the alcohol in a cocktail and rounds out the level of acidity. When we are talking Martini, we are talking dry, white vermouth from Italy or France. It is important to use fresh vermouth, to chill your opened bottles, and to replace them if they have been open for longer than you recall (or since last year’s holiday party).
Olives or lemon peel are the traditional Martini garnish. The green olive is really where we should focus our attention; it provides salty, bitter sourness and a bit of vegetal fat. Stuffed olives, filled with blue cheese, anchovies, pickled peppers are natural choices. You are adding a level of flavor that plays off of the cocktail and offers interesting taste variation on your palate as you consume the ice cold gin. If you don’t care for olive, a thin surf-board shaped slice of lemon peel will offer a freshness that is sure to please the palate.
Glassware is somewhat important – you need a V-shaped glass to hold the olives elegantly, and the glass shouldn’t be so large that you are consuming six ounces of gin per drink. You can also enjoy your Martini on the rocks, in a smallish well-weighted glass filled with fresh ice.
Martinis are meant to be enjoyed slowly, while chatting or conversing. Mixing perfect Martinis for your friends is still an intimate and appreciated skill that you should practice. Mixing – not shaking. Fill a cocktail glass with ice and a splash of water and let chill. In a mixing glass, measure out 4 parts gin and 1 part vermouth. Add plenty of fresh ice and stir for thirty to forty-five seconds. You are chilling the ingredients and diluting the cocktail. You can’t really over-chill the drink, but you can over-dilute it so pay attention during the time that the spirits are in contact with the ice. Empty the chilled cocktail glass of its ice-bath and strain the freshly mixed cocktail into the perfectly chilled glass. Skewer three olives and drop it into the glass.
Our Favorite Recipe
2 oz Martin Miller’s Gin
½ oz Noilly Prat Original Dry
Pimento stuffed Green Olives
Chill a cocktail glass. In a mixing glass, combine gin and vermouth. Add ice, and stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with skewered olives.
Now, That’s Refreshing!
In a move of genius, the folks at Cheribundi decided to infuse fresh brewed tea with just-pressed tart cherries to create a beverage that is truly refreshing. Cheribundi’s Tea Refresh comes in black, green, jasmine, and rooibos tea, all infused with the bright taste of tart cherries (healthful phytonutrients and anthocyanins included!).Whichever flavor you choose, Cheribundi Tea Refresh is the perfect way to refresh your day!
Vermont Creamery Cremont
This mixed-milk cheese is an aged, soft cheese, perfect for the warm summer months. It is a combination of local, fresh cow’s milk, goat’s milk, and Vermont cream. The texture is smooth and creamy, with a brie-like softness. It has a great, fresh goat flavor with the nice, smooth texture of a cow’s milk. Cremont is delicious on a baguette or neutral cracker, topped with fresh fruit or preserve spread. It makes for a fantastic addition to any summer bbq or social gathering. Check out their website for some great pairing and cheeseboard tips.
Looking to try a new red? Stop by Plum Market in Bloomfield Twp. and pick up one of our favorite Spanish reds. We currently have Bodegas Alejandro Fernandez Tinto Pesquera Crianza 2008 | Plum Price: $24.97. Pesquera comes from the Ribera del Duero region of Spain and is comprised of 100% Tempranillo from both benchland and high elevation vineyards.
It’s aged in a combination of both French and American oak and has notes of raspberry, strawberry, soy, and baking spices with a gentle touch of vanilla. It’s medium to full-bodied with moderate tannins and potential to age for another 10 years or so. Try it with a roasted leg of lamb with a pomegranate molasses rub.